Serves 4 to 6
8 tablespoons (1 stick) unsalted butter, at room temperature
1 bunch fresh flat-leaf parsley, finely chopped (¼ cup)
2 tablespoons Cocktail Sauce, at room temperature
2 tablespoon hot sauce
Rock salt, for serving
Preheat the grill or barbecue. Spread rock salt evenly on a serving tray.
Place the butter and garlic in a small saucepan and melt the butter over low heat. Add the parsley, cocktail sauce, and hot sauce, transfer to a small bowl, and set aside.
Shuck the oysters and carefully loosen them from the bottom shell, leaving the oyster on the half-shell. Place a scant teaspoon of the butter mixture on top of each oyster and then place them on the grill, shell-side down, and cook until the oyster bubbles and curls up at the edges.
Place the cooked oysters, still in their shell, on the rock salt–lined tray, and serve.
Love Oysters? Watch our mini-documentary on Pemaquid Oyster Co.
BBQ Oysters from Mario Batali’s cookbook, “America Farm to Table” 2013
See the recipe
Table to Farm
Table to Farm: Oysters
A great amount of time and work goes into the creation of everything we eat. Food is sacred, and those people who create and provide and cook our food hold an incredibly important place in our lives, even if we don’t always notice.
Oysters are one of my favorite foods—briny, alluring, and glorious with very little fuss. Here’s how they got to your plate.
Read the recipe